I have always been proud of myself for being a chef who does not use a lot of gadgets. Well, I found out this past week that some gadgets do make life a little easier. Being from a farm family that raises a lot of corn, its place on the table is nightly during the summer season. But one of my twins, Josh, has braces and is not able to eat it off the cob. At 13, he insists on stripping the kernels off the cob with a knife--by himself. Luckily no trips to the ER--yet!
For some reason after working on loads of corn recipes, I remembered seeing a tool to take off the kernels. I did not have to look too far--just to my gadget drawer, which I rarely open. My sister-in-law gave me a gift set that included corn holders--and another tool that had corn on the handle. It turns out it was a corn stripper (also known as a kernel cutter). It may be the best tool you can have in your kitchen for the summer harvest.
Now I don't have to worry about Josh cutting himself stripping the corn!
With all that corn, you should make these recipes:
Chef Meg's Grilled Corn Soup
This is similar to one served at York St. Cafe in Newport, Ky. Several people have asked me to recreate the recipe, and this is as close as we're going to get without their secrets!
You will love this flavorful, slightly spicy, healthy soup on those hot summer days. The best part is that it cooks up so quickly that it will not heat up the kitchen.
One full recipe makes 4 cups. Great for small families but not so great for the immersion blender. I would recommend using a traditional blender or small food processor to puree this soup. You want to eat the soup not wear it to the table.
Chef Meg's Charred Corn and Poblano Tostadas
These are great for quick meals. I char the corn ahead of time and use leftover chicken. Dinner is ready in no time, and they're a hit--with less than 250 calories each.
Chef Meg's Mini Stuffed Potatoes with Charred Corn and Red Pepper Hummus
Have you noticed the current trend in appetizers? Small bites of vegetables are back--and not the fried variety.
Give these stuffed potatoes a try at your next gathering or as a side dish to a family meal.
Use your favorite hummus in this recipe. I also tried it with roasted garlic hummus--delicious!
Make the corn and potatoes the night before to save time. Assemble just before serving.
You'll have some leftover potato (the insides). Use it for an omelet the next morning, or freeze it for stews or soups.
More From SparkPeople